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How to Pick a Breakfast Cereal

 

Diabetics and people who are trying to lose weight or control cholesterol should try to avoid all forms of ground-up grains, and that includes bread. For everyone else, whole-grain breads are perfectly satisfactory foods.

 


If you prefer cold cereal, you need to check the list of ingredients carefully. The FIRST ingredient should be a whole grain. Then scan through the entire list and if you see the words "partially hydrogenated," put the box back on the shelf. You should avoid foods with partially hydrogenated oils (or "trans fats"), and they show up in an alarming number of cereal brands

Once you've eliminated all the brands made with refined grains or partially hydrogenated oils, check for added sugars (you want little or none) and fiber (you want a lot.)

The fiber content listed on the nutrition label can be confusing because it's based on serving size, and very light cereals (such as puffed wheat) show little fiber per serving, but an acceptable amount when you adjust for weight. Cereals made from bran (the outer covering removed from whole grains) will have higher fiber content than cereals made from whole grains (which have the germ and starchy parts of the grains as well as the fiber), but they can be hard to digest.

 

July 30th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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